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Warm Eggplant, Mushroom and Kale Salad

Warm eggplant mushroom kale salad on a white plate.

Salads don’t have to be cold or boring! This delicious warm eggplant, mushroom and kale salad with tangy goat cheese, walnuts and balsamic vinaigrette is the perfect side dish for cold weather! (gluten-free, vegetarian

Scale

Ingredients

For dressing:

Instructions

  1. Preheat oven to 400°F. Line 2 baking sheets with parchment or silicone baking mats.
  2. Cut eggplant into uniform 1 inch cubes. Wash mushrooms and thickly slice mushrooms. Toss with 1 tbsp of the olive oil and spread onto one of the baking sheets.
  3. Roughly chop kale into uniform pieces and toss with remaining 1 tbsp of olive oil. Spread onto other baking sheet, leaving a little space for the walnuts.
  4. Add walnuts to the baking sheet with the kale in a single layer.
  5. Roast kale 10 minutes or until crispy but not burned.
  6. Roast eggplant and mushrooms 20 minutes, stirring halfway through. Let vegetables cool slightly before handling.
  7. Meanwhile, prepare the dressing. In a small saucepan, combine garlic, balsamic, oil and honey. Heat on low until thickened, about 10 minutes. Remove garlic cloves and stir in cracked pepper to taste. Set aside.
  8. In a large bowl combine roasted vegetables, dressing, walnuts, goat cheese, and thyme. Gently stir and sprinkle with salt to taste. Serve immediately.

Notes

 

Keywords: warm kale salad, eggplant mushroom and kale salad, roasted eggplant and mushroom salad

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